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Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb)
Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb)

Before you jump to Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less frequently, will also save electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. It is reasonably uncomplicated to live green, all things considered. It’s concerning being practical, usually.

We hope you got benefit from reading it, now let’s go back to lemongrass tofu stir-fry (vegan/vegetarian/low carb) recipe. You can cook lemongrass tofu stir-fry (vegan/vegetarian/low carb) using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
  1. Get 250 gms Konjac Noodles (prepared as per packet instructions)
  2. Get 300 gms Firm Tofu
  3. Get 40 mls Vegetable Stock
  4. Take 2 tbs Light Soy Sauce
  5. Get 1 tbs Canola Oil
  6. Use 2 Garlic Cloves (crushed)
  7. Use 2 tsp Ginger (grated)
  8. Use 2 Stalks Lemongrass (grated)
  9. You need 1 Medium Red Onion
  10. Take 300 gms Broccoli/Broccolini
  11. Prepare 150 gms Pak Choy/Bok Choy
  12. Provide 120 gms Bean Shoots
  13. Get 2 Stalks Green Onion (Spring Onion)
  14. Use 1 Small Red Hot Chili
  15. Use 1 tsp Sesame Seeds
  16. You need 1/2 tsp Sesame Oil
Steps to make Lemongrass Tofu Stir-fry (Vegan/Vegetarian/Low Carb):
  1. Heat oils in a wok and add garlic, ginger, lemongrass and red onion and stir-fry until soft.
  2. Add tofu, broccoli and, stir fry until tender and tofu is golden brown.
  3. Add the soy sauce, vegetable stock, bok choy. Stir fry until bok choy has wilted.
  4. Add bean sprouts, green onion, hot chili, and noodles, toss together and serve.
  5. Sprinkle with Sesame Seeds

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